Arugula Pear Salad
Photo: Thomas J. Story
Add an element of freshness to your table with this slightly sweet, crunchy salad, created for us by chef Ryan Pollnow. You’ll have a bit of leftover vinaigrette for your next salad.
This recipe, and others like it, can be found in the article “The Recipes You Should Be Cooking This November.”
How to Make It
Step 1
1
Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.
Step 2
2
In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.
Step 3
3
Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.
Step 4
4
Make ahead: Vinaigrette, up to 2 days, chilled.
Ingredients
VINAIGRETTE
3 tablespoons unsalted butter
4 Medjool dates, pitted and chopped
1/2 cup toasted almonds, divided
1/4 cup sherry vinegar
3 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 teaspoon pepper
Salad
6 1/2 ounces wild arugula
1/2 small turnip, peeled and shaved on a handheld slicer
1/2 Bosc pear, cored and quartered but unpeeled, shaved on a handheld slicer
1 ounce wide shavings manchego cheese (about 1/2 cup)
Directions
Step 1
1
Melt butter over medium heat in a small saucepan until it browns and begins to smell nutty, about 3 minutes. Let cool.
Step 2
2
In a blender, process dates, 1/4 cup almonds, and the vinegar to a coarse paste. Drizzle in browned butter, oil, 1/2 cup water, the salt, and pepper. Blend in 1 to 2 tbsp. more water if needed to thin.
Step 3
3
Chop remaining 1/4 cup almonds. Put arugula, turnip, pear, and most of almonds and manchego in a serving bowl and toss with about 1/2 cup vinaigrette. Taste and add more vinaigrette if you like. Top with remaining cheese and almonds.
Step 4
4
Make ahead: Vinaigrette, up to 2 days, chilled.
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